| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Soup | 4 | Servings |
INGREDIENTS
| 3 | Or | |
| 4 | Dried black mushrooms | |
| 1/2 | lb | Noodles |
| 1 | Chicken breast | |
| 1/2 | c | Bamboo shoots |
| 1 | c | Stock |
| 1 | Or | |
| 2 | Scallions | |
| 1/4 | ts | Salt |
| 1 | ds | Pepper |
| 3 | dr | Sesame oil; more or less |
INSTRUCTIONS
1. Soak dried mushrooms. 2. Parboil noodles as in "Parboiled Noodles #1/#2" and keep warm. 3. Bone and skin chicken breast. Slice chicken thin; also bamboo shoots and soaked mushrooms. 4. Place chicken and vegetables in a pan; add stock and bring to a boil. Then simmer, covered, 3 minutes. Meanwhile cut scallions in 1-inch sections; transfer noodles to a serving dish. 5. Season chicken mixture with salt and pepper; then pour over noodles. Sprinkle with sesame oil, garnish with scallions, and serve. From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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